It’s cold and it’s definitely lemon season. There’s something amazing about how the seasonal fruit and vegetables match our needs as humans…. like when it’s Winter it’s flu season and with a cold or a flu lemons and oranges are a perfect remedy for healing or keeping away those nasty bugs… I haven’t really eaten a lot of Lemon Meringue Pie but this was a great opportunity to try and recreate an egg-free, dairy-free, wheat-free version of this awesome dessert with all the lemons that we have on our tree at the moment. I wasn’t sure if it was possible but by George, we gave it a really good go… Hope that you enjoy this version as much as we do… 🙂
Lemon Meringue Pie – Egg-free, Dairy-free, Wheat-free
1 wheat-free Short crust pastry (we used Gluten Free bakery – sweet shortcrust pastry)
Zest of 1 lemon
Juice of 2 lemons (½ cup)
¼ cup caster sugar
¼ cup wheat-free, dairy-free custard powder (we used Orgran)
2 cups dairy-free milk (we used soy milk)
Click link for Meringue ingredients
Line a tart tray or pie base with baking paper and the pastry.
Blind bake for 15 minutes on 180° Celsius.
Place the zest, lemon juice and sugar in a saucepan and heat to dissolve the sugar.
Mix the custard powder with ¼ cup of the dairy-free milk to form a smooth paste.
Add the custard mix to the lemon juice mixture.
Add the remaining dairy-free milk to the lemon juice mixture.
Heat gently, stirring continuously until the mixture thickens to a custard form.
Pour gently into the tart shell.
Make the meringue as per the link.
If making meringue with a thermomix turn the cooking temperature onto 60° Celsius while adding the sugar and mix for a few minutes.
Spoon over the top of the pie.
Brown under the grill or with a blow torch.
OR if you want the meringue cooked slightly place in oven that has been preheated to 100° Celsius and bake for 30 minutes. You will need to cool in refrigerator to set the lemon filling again.